Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean and the tops are golden. Let cool completely.

In a large bowl, with an electric mixer, make frosting by combining cream cheese and butter; mix well. Add vanilla; mix well. Gradually add confectioners' sugar, continuing to mix until well combined.

Place one cake layer on a serving platter and frost top of cake. Place second layer on top of frosted layer. Frost top and sides of entire cake. Serve immediately, or cover and chill until ready to serve.

Notes

Did You Know? Carrot cake is considered one of the "fad foods" of the 1970's; folks just couldn't get enough of this delicious spice cake covered in a layer of cream cheese. Interestingly enough, carrot cake has been around a lot longer than the 1970's. Though it cannot be traced back to a specific date or person, it's said that carrot cake was preceded by the Medieval "carrot pudding." As the recipe for carrot pudding was passed down, generation after generation, modifications were made. According to the World Carrot Museum, one of the first appearances of the term, "carrot cake" was in a cookbook published in 1912. It wasn't until sometime in the 1960's that folks began to frost the cake with cream cheese. Today's carrot cake recipes are all very different. Some people make their carrot cake without nuts, while some people think nuts are an absolute necessity, but differ on what nuts to use (pecans, walnuts, etc.). Some folks like to add pineapple, raisins, or other dried fruit to their carrot cakes too. While there are many tasty variations, we think you will agree that our recipe is The Best Carrot Cake Ever. (Of course, feel free to make it your own, too!)

If you love the look and taste of layer cakes as much as we do, try our Millionaire's Cake -- your gang will love it!

I also reduce the oil and sugar, don't always add the coconut, but always use Black Walnuts when I can get them. This cake has been a tradition in our family for the Holidays for many, many years. If you've never tried it with Black Walnuts, you really should!

This is almost the exact recipe I use given to me years ago by a co-worker. His wife made it all the time and we went batty for it---except that she put 3/4 cup crushed pineapple in it and a teaspoon of vanilla extract. Over the years I have modified it for my own tastes. I find that one and one quarter cup of oil and one and one half cups of sugar works just as well. I could eat this cake every day of my life and never grow tired of it!

As we know, Carrot Cake, Butter Pound, Sweet Potato, etc. are perfect mini loaves to freeze and 'gift' this time each year. Go ahead and make it easier on yourself later by, in addition to wrapping in plastic wrap or foil, gift wrap in holiday paper and place in plastic bag to freeze. Always received well by family and friends Have a wonderful holiday season

The cake was great. I grabbed Cumin instead of Cinnamon. My bad, but the cake was great. I used 3/4 cup unsweetened applesauce instead of oil. The cream cheese frosting was TOO sweet and I only used 2 cups of confectioner's sugar. I will make again, but this time as a bunt or loaf cake. No frosting

In my comment before I forgot to mention thar when I added the cup of crushed pineapple I only added slightly under one cup of oil. The juice in pineapple helped make up the difference in oil. And I cooked it for 65 minutes @350 degrees. No complaints from my family. Delicious.

If you prefer to make this in a Bundt Pan, you would bake it at 350 degrees F. for 40 to 45 minutes. Another option is a different recipe we have called All-in-One Carrot Cake, which is prepared in a Bundt pan. You can find it here; http://www.mrfood.com/Cakes/All-In-One-Carrot-Cake == . Thank you for your question!

That sounds like too much oil to me (1 1/2 c). I'd replace half of it with applesauce. That would retain the moistness without being oily or "greasy" as one person said. Otherwise, this recipe sounds "Yummy"!

I beg to differ somewhat because my late mother-in-law handed down to me THE best carrot cake recipe which is similar to this one but also includes 1/2 cup of crushed pineapple. My friends call it "decadent". I love Mr. Food and felt like sharing for the first time.

This sounds like a terriic carrot cake recipe, and yet it's made from scratch! Although it has a lot of ingredients, it's still very easy to prepare because you just throw everything together into one bowl and mix it up. I'd like to know how long you'd bake it in a bundt pan, or in an angel food pan (since I don't like to frost layer cakes.
Also, I have an old & very easy recipe from the 70's for carrot cake. You use a yellow cake mix, and you add eggs, oil, walnuts, spices, & Jr. Baby Carrots. I can't find Jr. Baby Carrots anymore where I live. I'd puree my own, but I don't know how many ounces of carrots the Jr. Baby Carrots contained. If anyone knows, please tell. help. I

It looked and sounded so good, and i get amost all of recipes from Mr Food, however, the result was terrible!!!!! It was extremely greasy.......can anyone tell me what may have happened? Id really appreciate it, thanks!

I cut the amount of oil and sugar it turned out great.I used 3/4cup oil and 1 1/4 agave instead of white sugar. you've got to remember coconut and carrots are very sweet and moist.It was trail and error for me too with carrot cakes back in the 80's.Good luck.

I wish I didn't have to rate it just to comment. :( I've read all the comments and I'm also not a coconut person. I see that some use raisins, some pineapple and even some nuts of various kinds, but is there yet another substitute? One cup (of the coconut) seems like an awful lot of missing mass for this cake, just to eliminate it. Caladium said below that you can change it so long as the liquid is equal, but a full cup of dry?

I recently made this cake with my 9 year old grandson who did most of the work and we froze it and recently thawed and ate it. It is as good as any I've bought from a bakery even after freezing. This one is a keeper.

Do you have a food processor? I simply peal the carrots and put them in the food processor. It works great. Back in the dark ages before they had processors I had to grate them by hand!! Needless to say, I didn't fix many carrot cakes back then. But now, I fix them frequently and have a piece in the morning with coffee. I think a carrot cake is the best spice cake ever.

People, take a chill. Read the recipe first. 99% of the time, I try a new recipe exactly. Next time through, I make adaptations based on personal preference and likes/dislikes of my family. If a recipe has ingredients that you would never, ever try, substitute them out from the beginning or don't make it! Not that hard! Certainly not necessary to have all the drama. Incidentally, I have made this recipe "as is" and it is delicious. Very moist - very rich.

This sounds a lot like a Carrot Cake recipe I use to make except that I didn't put coconut or walnuts in it. Mine was made with 2 cups of plain flour, 2 cups of sugar, 4 eggs, 3 cups of grated carrots, 1 tsp. of vanilla, 1 1/2 cups of corn oil, 2 tsp. cinnamon, 1/2 tsp of salt, 1tsp of baking powder and 2 tsp. of baking soda. The Frosting was made with 1 cup of chopped pecans, 1 box of powdered sugar, 1 8 oz. pkg. of cream cheese, 1 stick of margarine and 1 tsp. of vanilla.
However since I have celiac disease I can't eat gluten and now make it with the white or yellow gluten and wheat free cake mixes prepared as package directs adding only the carrots and cinnamon. I still use my Cream Cheese based frosting recipe above and my family can't really tell the difference.

My grandson's favorite cake is a carrot cake. He swears mine is one of the best. I always have put crushed pineapple in mine. When I make it for myself I put pineapple & rasins in mine. You soften the raisins & dust them with flour so they don't sink to the bottom. I always use applesauce for half of the oil it calls for. They joy of baking or cooking is to try new things & not be afraid to experiment. Like the lady said, don't knock it until you try it. ENJOY!

This is almost the same recipe I lost, but mine also had raisins in it. amwilson911-what is the amount of raisins? I think my recipe called for 1 cup (dusted in flour) but I am not sure. Please help. Thanks, Lesa

A cup and a half of oil? I don't think so...substitute 1/2 cup of it with crushed pineapple or apple sauce or yogurt. Yes to raisins! ..and pecans are just as delicious as walnuts. If you are concerned about changing ingredients, don't be, as long as you are not adding extra liquid, it will be fine...just test for doneness by inserting a knife to see if it comes out without wet batter stuck on it. The biggest problem with baking is not cooking it too long, but rather having the oven temperature too high and cooking it too fast. Always use an oven thermometer if you aren't certain your oven is accurate.

I am in the cake business and my carrot cake is similiar to this one; including the cinnamon and coconut. I get rave reviews on my carrot cake and it is sold for $35-$45. Spice cake??? Far from it. Different people have different taste; however, don't knock it until you have tried it.

Very good recipe you can add raisins, drained pineapple ,coconut nuts .. whatever suits you can use applesauce for half the oil and even pineapple juice for part of the water can also use real butter for part or all the oil it is a all personal preference but this basic recipe is a very good one BUT.. carrot cake MUST have cinnamon to be a real carrot cake to give it that good deep,old fashioned flavor carrot cake although very different than spice cake or tomato soup cake (One of my favorites) also has cinnamon just like zucchini cake.. they are all delicious

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